2 baked 9-inch pie crusts ***Raspberry Filling*** 1 cup water 1/2 cup granulated sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1/4 cup water 1/4 teaspoon lemon juice 1 box (3 ounce size) raspberry gelatin powder 3 cups fresh raspberries ***Vanilla Filling*** 3 cups milk, scalded 1/2 cup cornstarch 1 1/3 cup granulated sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 3 egg yolks 1 cup milk
For Raspberry Filling: Heat the 1 cup water and sugar. Mix the cornstarch, salt, 1/4 cup water and lemon juice. Add to water-sugar mixture. Boil until mixture is clear. Add Jell-O and stir to dissolve. Add raspberries and let cool.
For Vanilla Filling: Place 3 cups milk in kettle. Heat to scalding.
Mix cornstarch, sugar, salt, vanilla, egg yolks and 1 cup milk. Slowly blend into hot milk, stirring constantly until thick. Cool.
Pour 2 cups Vanilla Filling into each pie shell. Place 2 cups Raspberry Filling on top of Vanilla Filling.
This has become one of our family's favorite desserts!
Sep 18, 2008
I thought it tasted good. I was seeking a recipe that was authentic because I had real Amish raspberry cream pie in Shipshewana, IN. I am not so sure the Amish people use Jell-O. ???
Jul 31, 2008
My sister and I made this for a cousins get together. Rave reviews!
Feb 24, 2008
Good easy recipie, I used the raspberry filling in a layer cake and it was a big hit. I would use it again. Also frozen raspberries worked perfect, and people loved that their were whole raspberries in the filling. :-)
Aug 31, 2006
This was so good! It was easier than I thought! I made my own pie crust and usually have all of the ingredients- except the fresh raspberries- on hand. I ate it when the pudding was still a little warm, with vanilla bean ice cream on the side...sooo good! This will be my must have dish whenever I pick raspberries!